15-Min Lemon Dolmades with Herby Rice
Tender grape leaves wrapped around fragrant lemon-herb rice—no cooking the filling required, just roll and warm. A bright, weeknight-friendly Greek classic that tastes like you spent hours but takes minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 5g
Ingredients
- 1 jar (about 16 oz) jarred grape leaves in brine
- 1.5 cups cooked rice (white or brown)
- ⅓ cup fresh dill and parsley (chopped)
- 1 whole lemon (zested + juiced)
- 3 tbsp olive oil
- ½ cup vegetable broth
Instructions
- 1
Rinse grape leaves under cold water and pat dry. Mix cooked rice with dill, parsley, lemon zest, and a pinch of salt.
- 2
Lay a grape leaf flat, vein-side up. Place about 1 tbsp rice filling near the stem end, fold sides inward, then roll tightly toward the tip.
- 3
Seam-side down, arrange rolled dolmades in a single layer in a skillet. Pour broth and lemon juice around them.
- 4
Cover and simmer over medium-low heat for 8 minutes until leaves soften and broth reduces slightly.
- 5
Drizzle with olive oil. Serve warm or at room temperature with extra lemon wedges on the side.
Tools you’ll need
- small cutting board
- chef's knife
- small bowl
- 10-inch skillet with lid
- wooden spoon
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